To Prepare: I love making ice cream because it is so unbelievably simple. The only thing you need is a little pre-planning, and the patience to let it freeze! If you’ve already made the Pumpkin, Fig, & Pomegranate Upside-Down Cake (and you really should), then you should have an open can of pumpkin leftover. This ice cream not only complements the cake perfectly, it makes good use of the rest of the can.

The instructions for this could not be more simple – dump all ingredients into a blender and give it a good whir…

Once the mixture is well blended, pour it into an ice cream machine. You’ll need to make sure you freeze the inner bowl for at least 24 hours prior to making this (hence the need for pre-planning). Then push start and let your magical machine do all the work (this ice cream maker is only $45 – totally worth it).

In about 30 minutes, you should have delicious creamy pumpkin spiced ice cream!

That ice cream maker was one of the best wedding presents we got (and we didn’t even register for it)! I am so looking forward to making this and the upside down cake for our holiday party in a few weeks!

Ahaha, I love your work-with-what-you-have attitude. Keep using the VitaMix as is until replacement lids can be obtained! The ice cream looks incredible. Dang it, I should make vegan ice cream more; my eldest daughter eats ice cream all the time, non-vegan because I don’t make vegan often enough. My big mistake was buying the biggest ice cream freezer (1 gal capacity) I could find. With a family of 9 it seemed like a great idea, but it’s tough to make batches that big and it doesn’t work with small batches. Maybe it’s time to throw in the towel and get something smaller so I can do this more often.

Omg, I must make this ice cream! We love pumpkin everything, including ice cream, but my son can’t eat dairy so he cannot enjoy it. Until today, now he can and I can’t wait to pop open a can of pumpkin! I am definitely making this Emily! Thanks for so many wonderful recipes you share with us, awesome!!
Ana

I have asked Santa for this same ice cream maker. I cannot wait to make my own, this will surely be on the list. I will be able to use the Almond Milk staring at me in my pantry that I bought because of your vegan influence but I’m skeered to try :)

Delicious! After this comment I’m off to vote for you – and will be trying out your cake for a Christmas party in the coming weeks! Looks great. :) Just wondering – is there any way to use those ingredients to make the ice cream without an ice cream maker? Kinda like the banana soft serve? Just curious if I could freeze the mixture and then reblend it…Thanks!

!!!! Emily. Incredible. I really need to buy an ice cream maker. We used to have one, but then got rid of it because I didn’t — at the time — have the creativity to come up with frozen treats. You’ve really got me thinking now! This is so awesome!

Emily- as I type this your pomegranate upside down cake is in the oven. I had a pomegranate waiting to be used and I could not wait until Christmas to try this out… made a few variations based on what I had, fingers crossed!

I must try the ice cream. I tried the pumpkin cake you posted a while back with the vegan butter cream frosting. It was SO good. I swear I can’t make that to often. It seemed to disappear and I think I ate most of it. It was fabulous! Must try the ice cream next.

I made this yesterday and thought it was perfect. I can’t wait to make the cake…I will wait for Christmas so that I can share it with my family (vegan members aplenty!)
I’ve been faithfully voting for you in the PFB competition, but have never figured out the voting…how many votes do I have? Can I vote everyday? I’m so confused.

I just have to tell you how glad I am to see that you’re still in the competition. I was pretty shocked to learn that you were just about the only one in this round doing simple, healthy, vegan food. Rock on, girl. Keep up the great work!